Peanut Butter Cake IV

Rating: 4.14 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

Peanut butter cake with peanut butter frosting

By Shuern Hilliard

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
8
Yield:
1 - 8x8 inch cake
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

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  • In a large bowl, mix together the flour and sugar. Make a well in the center and pour in the milk, oil, eggs, 2 tablespoons peanut butter and vanilla. Mix well and pour into prepared pan.

  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  • To make the frosting: In a large bowl, combine 1 cup peanut butter and confectioners' sugar. Beat in vanilla, then milk to desired consistency. Spread on cake.

Nutrition Facts

Per Serving:
870 calories; protein 14.9g 30% DV; carbohydrates 119.8g 39% DV; fat 39.3g 60% DV; cholesterol 72.5mg 24% DV; sodium 505.4mg 20% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

MOONRN
Rating: 5 stars
05/30/2003
I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation. Read More
Helpful
(27)

Most helpful critical review

Kristine
Rating: 3 stars
11/15/2007
I found this cake to be very bland. It was nothing special to say the least. I doubled the peanut butter in the cake however I could still just barely taste it! Perhaps it was so bland because I didn't make the glaze. In general my family finds that frosting or glaze overwhelms a dessert and makes it too sweet but perhaps with this cake the glaze is just what it needs. Read More
Helpful
(6)
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MOONRN
Rating: 5 stars
05/30/2003
I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation. Read More
Helpful
(27)
EWARREN1
Rating: 4 stars
12/24/2003
very good I added both creamy and crunchy peanutbutter to the recipe and it was delicious. Read More
Helpful
(11)
Kristine
Rating: 3 stars
11/15/2007
I found this cake to be very bland. It was nothing special to say the least. I doubled the peanut butter in the cake however I could still just barely taste it! Perhaps it was so bland because I didn't make the glaze. In general my family finds that frosting or glaze overwhelms a dessert and makes it too sweet but perhaps with this cake the glaze is just what it needs. Read More
Helpful
(6)
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LARADEBOKX
Rating: 4 stars
10/11/2010
This cake was very good. I was impressed with the outcome a moist and delicious sweet cake. I thought that with the amount of sugar it would be too sweet but it proved me wrong. Although I doubled the amount of peanut butter the recipe worked perfectly for me. Read More
Helpful
(3)
msbusychild
Rating: 3 stars
12/28/2009
Ok so I'm not sure if I did something wrong or what. I followed the recipe abd the cake has been in the oven for almost 45 minutes and it's not cooking the whole way through....any ideas? Read More
Helpful
(3)
rmscott73
Rating: 5 stars
07/13/2009
we loved it!!....warm with chocolate syrup drizzled over the top... Oh my Goodness!!! Read More
Helpful
(3)
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stacekins
Rating: 3 stars
10/02/2011
With many modifications it turned out fabulously. but it would have been horrible if I hadn't changed so much. Read More
Helpful
(3)
beccac
Rating: 5 stars
05/18/2012
This recipe is exactly like granny used to make...it is perfect. I read some of the other reviews and agree that modifications chsnge the cake if you want light and fluffy You will need to change but it is definitely not horrible it is exactly what i grew up with...yum yum...thank you Read More
Helpful
(3)
love2cook
Rating: 3 stars
05/04/2009
as written I don't think this cake would have had much peanut butter flavor at all. I took others' suggestions and doubled the peanut butter. I also found the batter quite runny as in a previous review so added 1/2 c extra flour. maybe I should have added more oil too.. because this cake turned our really dry and crumbly. I used some chocolate chips also & baked in a bundt pan. I did do a peanut butter glaze and melty chocolate for some color & added flavor - without the glaze this cake would have been inedible. I was very disappointed as it was a birthday cake for one of my best friends - and now I owe him another. Read More
Helpful
(2)
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